Do Chua is a Vietnamese staple of pickled carrots and daikon. The acidity pairs perfectly with grilled meats or anything that is fatty. They’re great on Banh Mi, Bun Thit Nuong, or even on grilled hot dogs.
- 1 cup water
- 1 cup white vinegar
- 2 teaspoon salt
- 2 teaspoons sugar
- 2 medium carrots, julienned
- 2 daikon radishes of similar size to the carrots, julienned *
- In a small saucepan, combine the water, vinegar, salt, sugar, and stir well. Simmer until the the salt and sugar have dissolved. Turn off the heat and allow the liquid to cool to room temperature. Place the carrots and daikon in a sterilized jar. Poor the liquid over top, refrigerate overnight. (The Do Chua will keep for approximately 3 weeks).